Thinai adai is the best
beginner’s millet recipe. The adai will be indistinguishable from normal adai
and can be used to make people be open to millet food.
Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins | Cooking Time: 5 mins |
Yields: 7-9 adais
Ingredients:
Foxtail Millet / Thinai
|
1 cup
|
Bengal Gram / Kadalai Paruppu
|
¼ cup
|
Thur Dal / Thuvaram paruppu
|
¼ cup
|
Urad Dal
|
2 tbsp
|
Split green gram / moong dal/pasiparuupu
|
2 tbsp
|
Fenugreek seeds
|
1 tbsp
|
Red Chilli
|
2
|
Salt
|
As required
|
Asafoedita / Hing
|
½ tsp
|
Chopped Curry Leaves
|
2 tbsp
|
Chopped Coriander Leaves
|
2 tbsp
|
Grated Coconut
|
¼ cup
|
Oil
|
To make adai
|
Procedure:
1. Wash and soak the foxtail millet for 3 hours.
2. Wash and soak the dals together for 2 hours.
3. Grind the foxtail millet, red chilli, salt and asafoedita with
little water into a coarse paste using the mixie or wet grinder.
4. Then add the dals (drain the water from the dals) and grind
them into a coarse paste.
5. Transfer the batter into the bowl, then add the chopped curry
leaves, chopped coriander leaves and grated coconut. Mix them well and the adai
batter is ready to make adai. ( no need to ferment)
6. Heat the dosa tawa and pour one ladle full of adai batter into
a thick circular shape.
7. Pour few drops of oil along the sides of the adai. Turn over
once it reaches golden color. Remove from the flame when it reaches golden on
both sides.
Serve it with MintChutney and Onion Chutney.